Scallops with Oscietra Caviar and Potato Rosti
Drogo
1-2
10 minutes
15 minutes
Scallops and caviar are a perfect combination, particularly when served on top of a golden potato rosti! This would work well as a starter or even as a decadent brunch dish. The salty caviar works perfectly with the sweet scallop meat and buttery potato rosti, which is crisp on the outside and still soft in the middle.
Ingredients
6 Japanese scallops
- 2 medium floury potatoes
10g oscietra caviar
1 tablespoon very finely chopped chives
- 20g unsalted butter
- Sour cream, to serve
- Oil, for cooking
Directions
Step 1, Grate the potatoes and season them with salt and pepper. Divide into two. Heat a non-stick frying pan over medium heat and add a splash of oil. Add half the mixture and press down in the pan so that it is flat, like a pancake - don’t worry about it being neat, as you want nice crispy edges.
Step 2, Cook for around 5 minutes, until golden, then flip (this is easiest using a plate to turn it over), then cook for a few minutes more. Repeat with the second rosti and keep warm.
Step 3, Preheat a frying pan over high heat and add a small splash of oil and the butter. Pat the scallops dry and add them to the pan. Cook for 2-3 minutes, then turn them over. Cook for a minute or 2 more.
Step 4, Serve the scallops on the rosti with the caviar on top and the buttery juices drizzled on top. Garnish with chives and serve immediately with the sour cream.
Ingredients you'll need
